Simple Pleasures: Gluten-Free Apple Crumble

I've dealt with a lot of butter lately. Between creaming it into cookie dough, folding it into puff pastry, and just plain absorbing it, air-born, through osmosis, I think I've just about saturated myself as much as I'm willing to. For the time being.

Going from "hobby" to professional scale baking has given me a new appreciation for the lighter, the less diabetes-inducing, that the culinary world has to offer. I'm still dessert obsessed, don't get me wrong! But sometimes what you need isn't butter and sugar cushioning at the end of a long day but rather something nourishing and flavorful.

This crumble is definitely that. Without sacrificing any of the stomach-filling, heart-warming goodness of the apple-cinnamon-butter trinity, it cuts back some of the damage.

This recipe doesn't have any wheat flour or sugar and it's absolutely delicious. The natural sweetness of the apples made the filling perfect without any additional sweetener. A light drizzle of honey was all it took for the topping to taste fabulous too.

Guilt-free, scrumptious dessert that tastes like a cross between apple pie and oatmeal. Yum.

Gluten-Free Apple Crumble

Filling:

apples (peeled and thinly sliced)

1-2 teaspoons cinnamon

Topping:

1 cup rolled oats

1 cup oat flour

1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cubed (113 g/ 1 stick)
honey

Mix the cinnamon and apples together and layer the apple slices in a 9"x 9" baking dish.

In a large bowl, whisk together the flour, cinnamon, and salt and then stir in the oats. 

380° F (193° C)

Bake for 25-35 mins, until the top is lightly browned.

Smooth Garlicky Hummus

So apparently the secret to delicious, super-smooth hummus is to peel the chickpeas before blending them. It sounds pretty obvious when you think about it, doesn't it?

Don't worry. Peeling chickpeas is no where near as labor intensive as it sounds. It's more squeezing them gently until they pop out of their skins. Kind of satisfying really.

Just crack on some soothing tunes and spend about fifteen to twenty minutes doing chickpea meditation. It will actually improve your day.

Personal legume philosophies aside, I love garlic. I'm talking about raw garlic. That peppery bite and the lingering, vampire-banishing breath. I know it's not for everyone (and the amount of garlic here can easily be cut to suit less enthusiastic tastes) but this recipe is all about packing a garlicky punch.

It's incredibly simple, relying on just a few flavors and that sinfully smooth texture that keeps you coming back for more. I skipped the crackers and ate it with a spoon. No regrets.

Smooth Garlicky Hummus
1 15 oz can chickpeas/garbanzo beans, drained and peeled
water, as needed
2-3 garlic cloves, minced
3 teaspoons lemon juice
1 tablespoon sesame oil (or tahini if you have it)
1 1/2 teaspoon cumin
a pinch of salt
olive oil and cayenne for garnish

Pulse the chickpeas in a blender or food processor until smooth, adding a little water if they're too dry. Add the garlic, lemon juice, sesame oil, cumin, and salt and blend until thoroughly combined. Taste and adjust the seasoning to suit your preferences.

Once everything is blended and the mixture is smooth and creamy, spoon into a bowl and drizzle with a little olive oil and a sprinkle of cayenne.